Admittedly, this is just doubling my recipe for Chocolate Rum Cake (Vegan) and I was doubling it. However, cooking time had to be increased, along with I invented a new icing (which is yum). So I decided for those of you who want a larger cake, here it is.

Combine all ingredients except for the rum. You can modify the sugars if you want. This is what I used by default, I didn’t have enough white sugar or coconut sugar to do it any other way.

Mix the dough with a mixer until it is thoroughly mixed. It will be almost like a bread batter thickness – it’s definitely too thick for a cake, but I want it thick so that when I let it cool and pour the rum on it it will absorb. Spread in an 10×13 cake pan.

Bake for 45 minutes. Set a timer and do not look at it.

Let cool. I tend to be in a hurry and stick it in the freezer for 30 minutes or so. The cake has to be cool or the alcohol will evaporate.

Poke holes in the cake with a toothpick. Pull the cake away from the sides to allow the rum to soften the corners.

Pour rum over cake.

Let sit overnight. Ice with Cream Cheese Whipped Frosting.

Icing

Put mixing bowls and mixing attachments in freezer for at least 15 minutes.

I’ve been experimenting with this cake for awhile. The first time I made it I simply used my Chocolate Cake (Vegan) recipe. But it was too moist and it fell apart – almost like half-cake, half pudding. So the next time I tried it with less water. This is that recipe.

Combine all ingredients except for the rum. You can modify the sugars if you want. This is what I used by default, I didn’t have enough white sugar or coconut sugar to do it any other way.

Mix the dough with a mixer until it is thoroughly mixed. It will be almost like a bread batter thickness – it’s definitely too thick for a cake, but I want it thick so that when I let it cool and pour the rum on it it will absorb. Spread in an 8×8 cake pan.

Bake for 30 minutes. Set a timer and do not look at it.

Let cool. I tend to be in a hurry and stick it in the freezer for 30 minutes or so. The cake has to be cool or the alcohol will evaporate.

Poke holes in the cake with a toothpick. Pull the cake away from the sides to allow the rum to soften the corners.

Pour rum over cake.

Icing

Icing is not an exact science. Icing is a little of this and a little of that until the consistency is right.

1/2 c. rum

1 1/2 c. powdered sugar + 1/4 c.

1 t. vanilla

1/3 c. coconut oil or vegan margarine

1/3 c. cocoa powder

2 T. vegan butter

Combine 1 1/2 c. powdered sugar, vanilla, coconut oil, and cocoa with a mixer (it can be done by hand but this is easier.

At this point there may need to be a little more powdered sugar or a little more rum – it really all depends upon the humidity and altitude.

Ice the cake.

This is a potent cake. There is 1 1/4 cups of 90 proof rum in it. If there are 9 pieces of cake, that means that there are 2 1/4 T. of rum in each piece. If there are 12 pieces of cake there are 1 2/3 T of rum in each piece of cake. This is 90 proof rum. The average shot has 3 T. of alcohol in it – but that is usually 70 proof. So if you cut the cake 12 ways the average piece has 2/3’s of a shot. At 9 pieces, the average piece has a shot in it.